“What I’ve enjoyed most about being a chef is meeting people who have a real interest in food, and sharing ideas with them. Good food is a global thing, and there is always something new and amazing to learn.”
1.What Ive enjoyed most about being a chef is meetingpeople who
have a real interest in food, and sharing ideaswith them. Good food
is a global thing, and there is alwayssomething new and amazing to
learn.-Jamie Oliver
2. Coking Classes 3. ANDREA FUENTES, COCHRIS RICHARD VELASQUEZ,
COFOUNDER. MBA, AVIDHARRISON, CTO, SEASONEDFOUNDER, BELENCOOK,
ARTIST, EDUCATOR. TECHNOLOGY ALUMNUS, UF SENIOR PROFESSIONAL.
STUDYING ADVERTISINGMivesta Team 4. Table withLive
cookingTastefulfooddemos recipe cards samplingscocoa pepper for
AlmondStaffed by 2- waffle Crusted 3 Mivestacookies (if Grapereps
permissible) Truffles withMivesta logo& websiteBelen Tombola
Culinary Extravaganza 5. Almond Warm CocoaWhiteCrusted Goat Pepper
Waffle ChocolateCheese & Cookies CoveredGrape Truffles (made
onCake Pops(coldspot) (optional)appetizer)Belen Tombola Menu for
Tastings
